Macaroni and Cheese

Macaroni and Cheese
Photo by Roland Bello

Ingredients

  • ½ cup grated Parmigiano-Reggiano
  • ½ cup grated Parmigiano-Reggiano
  • ½ stick unsalted butter
  • 1 pound elbow macaroni
  • 1 stick unsalted butter
  • ¼ pound grated extra-sharp Cheddar
  • 5 cups whole milk
  • + 3 more ingredients
    • 1 pound coarsely grated extra-sharp Cheddar
    • 6 tablespoons all-purpose flour
    • 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)

Preheat oven to 400°F with rack in middle. Melt butter, then stir together with panko and topping cheeses in a bowl until combined well. Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whiski...

View full recipe at Epicurious

Comments

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